Quick Asian Pickled Cucumbers

Top view of Asian Pickled cucumbers in a white bowl.

Course: Snack

Cuisine: American, Asian Fusion

Diet: Vegan

Keyword: Asian Pickeled Cucumbers

Prep Time: 30

pickling time: 30

Total Time: 1

Servings:

Calories: 60kcal

Author: Cindy Rainey

You'll love our Quick Asian Pickled Cucumbers recipe, a delightful blend of flavors and textures. Using thin-skinned cucumbers as the crisp canvas, these quick and easy Asian pickle slices are seasoned with a harmonious combination of salt, rice vinegar, lite soy sauce, sesame oil, agave syrup, minced ginger, garlic, and a touch of red pepper flakes. The result is a zesty, sweet, and tangy profile that enhances the cucumbers' natural freshness. Enjoy these pickles on sandwiches, plant-based bowls, as a side dish, or simply as a satisfying snack, adding a burst of Asian-inspired goodness to every bite.

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Ingredients

12 ounces thin-skinned cucumbers see notes
2 Tablespoons salt
1 cup rice vinegar
2 Tablespoons lite soy sauce
2 Tablespoons sesame oil
1½ Tablespoons agave syrup
1 Tablespoon ginger paste or use 1-inch fresh ginger
3 cloves garlic minced
½-1 teaspoon red pepper flakes
½-1 cup cold water
optional sesame seeds, more red pepper flakes, sliced shallots, green onions

Instructions

Wash the cucumbers and cut off the ends. Do not peel the cucumbers. You can run a fork down the sides for an interesting look. See the blog post for a photo.
Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. The slices should be no more than one-quarter inch thick.
Place the cucumber slices in a bowl and sprinkle them with salt. Toss to evenly distribute the salt. Let them sit for about 15-20 minutes to release excess moisture.
12 ounces thin-skinned cucumbers, 2 Tablespoons salt
While the cucumbers are resting, prepare the pickling marinade. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, agave, ginger paste, and minced garlic. Add the red pepper flakes if you will be using them.
1 cup rice vinegar, 2 Tablespoons lite soy sauce, 2 Tablespoons sesame oil, 1½ Tablespoons agave syrup, 1 Tablespoon ginger paste, 3 cloves garlic, ½-1 teaspoon red pepper flakes
After the cucumbers have released moisture, do NOT rinse the salt off, but lift them out of the bowl with a slotted spoon and place the cucumbers into the vinegar mixture. You will be discarding 3-4 tablespoons of salty water from the cucumbers.
After adding the cucumbers to the marinade, toss to coat them evenly. Place the prepared cucumbers in a container with a lid. Pour 1/2-1 cup cold water over the top just to cover the cucumbers. Give it a little stir. Allow the cucumbers to marinate in the mixture for at least 30 minutes to an hour, or refrigerate for a few hours to intensify the flavors.
Top with optional sliced red chili, sesame seeds, and shallots or chopped green onions for an extra kick and visual appeal.

Notes

Six small cucumbers are about four cups sliced and 12 ounces. You can use any cucumber with thin edible skin. I sometimes use two long English cucumbers or about 6 Persian cucumbers. They are sometimes sold in packages in my grocery store and labeled simply as "small cucumbers".

Serve the Asian pickled cucumbers as a refreshing side dish or condiment to complement Asian meals. They're perfect alongside rice, as part of a Buddah bowl, or in sandwiches.

Remember that pickling times can vary depending on your preference and the thickness of the cucumber slices.

Keep in mind that the nutritional info is a guess at best for this recipe. For example, the sodium is really high - but much of the salt will drain off and won't become part of the finished product.

These Asian-inspired pickled cucumbers offer a balance of flavors—salty, tangy, slightly sweet, and a hint of umami from the soy sauce. Feel free to experiment with the ingredients and adjust them to match your taste preferences. I usually add a little salt and pepper to mine.

Nutrition